Hoku’s

February - March 2010

The Kahala restaurant presents a new, sleek menu The first time I met Wayne Hirabayashi, executive chef at Kahala Hotel and Resort, he was knee-deep in lobsters and Australian seafood. As he unloaded an ice chest full of crustaceans, I was struck by his enthusiasm and sheer joy. That was 10 years ago, a week…

Continue »